Beat cream cheese and peanut butter in medium bowl with whisk until blended. Add milk and dry pudding mix. Beat 2 min. Stir in 1 cup topping. Spoon over crust. Refrigerate until ready to use.
Microwave remaining whipped topping and chocolate in microwaveable bowl on high 1-1/2 to 2 min or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
Spread chocolate mixture over pudding layer in pan. Chop remaining cookies. Sprinkle over chocolate mixture. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting. Place in an air-tight container for gift giving. Makes 16 squares